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There are so many different fillers that you can choose from, I only use about three or four different ones. I chose fillers that work well with the recipes that I serve on a regular basis, so what works for me might not work for you. My favorite though, is the mirepoix filler, not only does it add a nice flavor to the meat it’s also my way of sneaking vegetables into my families diet.If you still aren’t convinced about adding fillers to your ground beef maybe this will help, it’s a lot healthier for you! Cutting your meat consumption and replacing it with vegetables or other foods that are high in nutritional value is a win-win for your budget as well as your health.
- I prefer to use brown rice, because it’s a healthier option and it’s less noticeable when mixed with the ground beef.
- I use this in casseroles, skillet dishes, soups, meatloaf and meatballs
- Beans (pinto, black, kidney, etc.)
- The beans can either be whole or mashed.
- I use this in tacos, burritos, soups and as a salad topping.
- Mirepoix (carrots, onions & celery)
- Puree’ the vegetables and cook them with the ground beef.
- I use this in casseroles, skillet dishes, soups, meatloaves, meatballs and in hamburgers.
- Quinoa (this is my newest addition)
- Add cooked quinoa to cooked ground beef.
- I use this in casseroles, skillet dishes, soups, meatloaves and meatballs.
- Sweet Potatoes
- Vegetables (bell pepper, zucchini, mushrooms, etc)
- Cracker Crumbs
- Bread Crumbs
- Steel cut oats
- Bran Cereal
- Textured Vegetable Protein (TVP)
Once you’ve added the fillers to your ground beef, you can either use it right away or freeze it. I prefer preparing huge quantities and freezing it in 2 cup portions. I find that preparing it ahead of time makes mealtime a lot easier, especially during the week when I don’t have a lot of time to spend in the kitchen.What things do you do to cut your meat costs?
Great post! I had not heard of some of these, but will try them in the future.
I love using tvp to stretch my meat!!!